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In a large pot, fry the steak slices until crispy. Remove and set aside, reserving a little of the fat in the pot (or use olive oil).
Add the chopped onion and celery to the pot and cook over medium heat until tender (about 5 minutes).
3- Add the potatoes and stock:
Add the diced potatoes, chicken stock (or water), and bay leaves if using.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4- Adding the milk and cream:
Add the milk and heavy cream to the pot. If you have reserved the clam juice, add that as well.
Leave the mixture to simmer, stirring constantly, but avoid boiling the milk or it will curdle.
5- Adding Clams:
Add fresh or canned clams to the soup and let it heat through for a few more minutes. If you are using canned clams, add them only at the end to avoid overcooking them.
Garnish the soup with chopped parsley and pieces of meat (if using). Serve the soup hot with crusty bread.
Notes:
You can add extra butter or salt and pepper to taste.
If you like your soup thicker, you can add a tablespoon of flour at the point where you sauté the onions and celery to thicken it up.
This soup is hearty and warm, and is a classic comfort food, especially on cold winter days.